Recipe Archives->Preserving->Crabapple Plum Jelly

Crab Apple-Plum Jelly 

3 cups crab apple juice
1 cup plum juice
3 3/4 cups sugar

Place in a large kettle, bring to a boil and boil to gel point.
Remove from heat, skim if needed, ladle into sterilized half pint
jars leaving 1/4" headspace, seal. Process in BWB canner for 5
minutes.

I chose to use a no added pectin recipe since I felt that would be
more authentic as the character was in rural Washington State and
probably didn't have access to Sure Jell. To be really authentic
I should have put it in the old jars that seal with paraffin but
then I couldn't bring to the fair.  I may make another batch and
seal a couple with paraffin just for fun. (I know I'm not supposed
to give directions for outdated methods so all you newbies please
ignore my statement about using paraffin!)

Printable version: crabapple-plum-jelly.txt.